Summer Miso Soup | Cook for Your Life

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Summer Miso Soup

Name: Summer Miso Soup
Prep time: 5
Cook time: 25

5 out of 5 stars (based on 12 reviews)

5 min prep

25 min total

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This light Summer Miso Soup is extraordinarily simple to make, easy to digest, and totally delicious. The sweetness of the snap peas is in wonderful contrast to the pungent, salty miso and savory mushrooms. Miso...

6 cups low sodium vegetable stock
2 bay leaves
3 spring onions or scallions, thinly sliced
¼ cup miso
1 cup shitake mushrooms, sliced
1 (16 ounce) package silken tofu, diced
1 cup snap peas
1 tablespoon soy sauce
Salt and pepper to taste

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Nutrition Facts

Calories

143 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g

Carbohydrates

12 g

Sugar

4 g

Fiber

4 g

Protein

13 g

Sodium

1231 mg

Directions

In a large pot over medium heat, add vegetable stock, 2 cups water, bay leaves and spring onion. Bring to a boil and reduce to a simmer.
Put the miso in a medium bowl and gradually whisk in 1 cup of the hot stock until well blended. Set aside.
Add mushrooms, tofu, and snap peas to the simmering stock. Simmer about 10 minutes, or until the tofu is warmed through and the vegetables bite tender.
Stir in the reserved miso and stock mixture and heat through without boiling. Season with soy sauce, salt and pepper to taste. Serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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Summer Miso Soup